Roasted-Squash Bisque

• 2 medium tomatoes, stem ends removed
• 4 cups roasted-squash compote
• 3 cups chicken broth
• 1 cup milk
• 1 1/2 teaspoons kosher salt

1. Heat oven to 400 degrees.
2. Roast tomatoes for 25 to 30 minutes, until they begin to collapse.
3. Combine compote, broth and milk and bring to a boil in a medium saucepan.
4. Lower the heat and simmer for 5 minutes.
5. Pass through the fine disk of a food mill.
6. Season with salt.

tomatoes, compote, chicken broth, milk, kosher salt

Taken from cooking.nytimes.com/recipes/6802 (may not work)